prep: 15 minutes
cook: 1 1/2 hours
serves: 5 cups of sauce
Description: This is one of the 5 mother sauces we learned in cooking class. It's a hearty slow cooked sauce that is warm and comforting. The only negative is smelling the sauce bubble away on the stove and not being able to dive in for 2 hours. Serve it over your favorite pasta and you've got a rib sticking meal!
Ingredients:
2 tbs olive oil
2 tbs butter
1 onion, chopped fine
1 carrot, chopped fine
1/2 lb ground chuck
1/2 lb ground pork
1 cup of milk
pinch of nutmeg
1 cup dry white wine
32 ounce whole tomatoes including juice
1 tbs tomato paste
Directions:
1. Heat oil and butter over high heat until foam subsides.
2. Saute onion, carrots, and celery about 2 minutes.
3. Add beef and pork and cook until no longer pink
4. Season with S&P
5. Add milk and nutmeg. Stir until most milk is evaporated, about 10 minutes.
add wine and cook, stirring occasionally, until liquid is evaporated another 10 minutes
6. Blend, puree, or smash can of tomatoes and stir into sauce (I dump the can in and smash with a spoon)
7. Cook sauce at a bare simmer, 1-1 1/2 hours. Stir occasionally. Season to taste Serve with penne, rigatoni, fusilli, or orecchiette pasta.
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